Creole Potato Salad

Spice up your summer BBQ with a Creole potato salad, seasoned with spicy creole mustard.

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Photography Credit: Elise Bauer

Every summer BBQ deserves a good potato salad. This one is on our agenda for the weekend, how about you? Creole potato salad, by the way, hails from Louisiana where people are never too far from their Tony Chachere’s or Zatarain’s. The distinguishing feature of creole potato salad is “creole mustard”, which has a unique spicy taste with chiles, molasses, and herbs. I was able to find a jar at our local Raley’s grocery store here in Sacramento, so I’m guessing that it’s not too hard to find in other parts of the country.

Creole Potato Salad Recipe

  • Yield: Serves 6-8.

This is a great make-ahead salad, as extra time chilling in the refrigerator helps the flavors sink into the potatoes.


  • 2 pounds Yukon gold or new potatoes, scrubbed clean (peel on or off, your choice), cut in 1 to 2-inch chunks
  • 6 hard-boiled eggs, coarsely chopped
  • 1 small onion, chopped
  • 2 stalks celery, diced
  • 1 green pepper, diced
  • 2 tablespoons cider vinegar
  • 1 teaspoon sugar
  • 1/2 cup Creole mustard
  • 3/4 cup mayonnaise (less or more to taste)
  • Salt
  • Cajun seasoning, for garnish


1 Place potatoes in a large pot, cover with cold water by an inch. (If you haven't already hard boiled the eggs, you can boil the eggs with the potatoes.) Bring to a boil and add about a teaspoon of salt. Lower the heat to a simmer and cover. Cook until the potatoes are fork tender, about 10 minutes. Drain in a colander.

2 While you are boiling the potatoes, mix the sugar, vinegar, mayonnaise and mustard in with the celery, peppers and onion in a large bowl.

3 While the potatoes are still warm, gently mix them in with the dressing. Stirring them in while warm will allow the potatoes to soak in the seasonings better.

4 Gently fold the chopped hard boiled eggs into the potato mixture until well combined. Taste the potato salad and add salt to taste. Put the salad in the fridge for at least an hour before serving.

Serve chilled, garnished with paprika or Cajun seasoning.

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Zatarain's Creole Mustard
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Showing 4 of 12 Comments

  • JohnP

    OK, I’ll have to try this, but I have to say that your Dad’s potato salad has won raves every time I’ve made it. How does that fella stay so fit?

    A remarkable metabolism? That and he keeps really active. Walks every day, works out with weights at the gym twice a week, vacuums, irons, cooks, unloads the dishwasher (mom insists on loading it), mows the lawn twice a week, does all the yard work. And when he’s done with his house, he comes over and helps me with mine. He’s also 6’2″ so there’s more of him to feed to begin with. ;-) ~Elise

  • Jenious

    What a delightful way to spruce up an original. As I can’t eat green peppers, I’m curious if there is another ingredient I may add that would serve a suitable substitution? Thanks!

    You can skip them, or add a couple tablespoons of chopped fresh parsley. ~Elise

  • Kwai Chang Caine

    The Creole potato salad recipe sounds great because I really dislike common, everyday potato salad. I noticed the recipe called for Creole mustard, which I have never seen in my regular grocery store, so I did a search and found several sites that describe how to make ½ cup of Creole mustard with 8 Tbs dijon mustard, ½ tsp Worcestershire sauce and a couple of shakes from the Tabasco bottle, but what I also found was a recipe for Cajun mustard that sounded like it would make for a much more interesting potato salad. I thought this would add a little more spice to the potato salad, and I just love spice!

    2 oz dry mustard
    1 Tbs cornstarch
    ¼ cup water
    1 clove garlic, minced
    3 Tbs cider vinegar
    1 Tbs honey
    1 Tbs crushed red pepper
    1 tsp dried oregano
    1 tsp ground cumin
    1 tsp dried thyme
    1 tsp coarse black pepper
    1 tsp paprika

    Combine the dry mustard and cornstarch. Gradually stir in 1/4 cup cold water and
    let stand 15 minutes. Stir in the remaining ingredients and mix thoroughly.

  • Kathy

    When I saw the title, I thought you might have attended a real crawfish, shrimp or crab boil anywhere here along the Gulf Coast. As a few others have mentioned, when they do a boil along the coast (not just in Louisiana), they also boil corn on the cob, onions, lemons, sausage, potatoes, & most recently I’ve seen mushrooms thrown in the crawfish pot (a really, really big pot that is about twice the size of my bathtub). The leftover boiled potatoes make an excellent salad which need little more than mayonaisse, eggs (optional), celery (optional). It’s delicious! But, alas, no creole mustard; it would interfere with the (crab) boil seasoning.

    A roommate from college was from Baton Rouge and one day she prepared a huge crawfish boil for her friends. That pot was HUGE. Everything went in it. I don’t recall any leftover boiled potatoes, but I’m sure if we had some they would have been great in a potato salad. ~Elise

  • Stacy

    I made this today for my Memorial Day cookout —- yum. I added a hefty dose of creole seasoning to the mayo/creole mustard… family likes spicy. Very good —- a keeper recipe.

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Creole Potato Salad